One thing that can be said about us Jews is that we like to eat, and we approach our holidays with hungry anticipation. Passover, in particular, is a time for indulging. As Juliana mentioned in her previous post, the seder table presents a decadent feast. From charoset and matzo ball soup to braised brisket and roast chicken, coconut macaroons and flourless chocolate torte. But as the days wear on, most of us eventually tire of that ubiquitous Passover staple, matzo. After all, one can only eat so much of even the best gefilte fish and horseradish on the bland crackers before crying dayenu.
This bright, fresh, kosher-for-Passover salad—a take on the popular Middle Eastern bread salad called fattoush—gives the plain crackers new life. Spiced, baked matzo “chips” replace the usual flat bread, but other than that, this hearty salad packs all the fresh herby, tangy, spicy flavor you expect from fattoush.
The spiced matzo chips can be made a couple of days ahead of time and stored in an airtight container on the countertop. I’d advise you to make extra as they are rather addictive and go surprisingly well with sharp cheddar cheese.Print
Adapted from a recipe for Mediterranean Fatoush from Passover by Design, by Susie Fishbein, that appeared on Epicurious. The original recipe called for “shwarma spice.” Not wanting to make a special trip to a Middle Eastern market, I simply made up my own spice mix, which can also be used as a dry rub for meats. If you have easy access to a Middle Eastern market or happen to have a jar of shwarma spice on hand, feel free to substitute it. I also substituted radishes for the endive and microgreens for the arugula to highlight the springiness of this salad.
For the spice mixture:
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons turmeric
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground clove
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
For the matzo chips:
- 4 whole matzo boards
- Olive oil or olive oil spray
- 1 tablespoon spice mixture
For the salad:
- 1 medium cucumber, peeled, seeded, and cut into ½-inch pieces
- 1/8 cup (packed) fresh mint leaves, minced
- 1/8 cup (packed) flat-leaf parsley leaves, minced
- ½ pint small grape or cherry tomatoes, quartered
- 1 bunch small radishes, cut into small wedges
- Juice of 1 lemon
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 small handfuls microgreens
To make the spice mixture:
- In a small bowl or jar, combine all ingredients. Stir to mix well.
To make the matzo chips:
- Preheat oven to 350°F.
- Generously coat the matzo boards with olive oil. Sprinkle each board on both sides with the spice mixture, knocking off excess.
- Place boards on prepared baking sheet and bake for 8 to 10 minutes.
- Remove from oven, break into irregular pieces, and set aside.
To make the salad:
- In a medium bowl, combine the cucumber, tomatoes, radishes, mint, and parsley.
- Squeeze the lemon juice over the mixture and add the olive oil, salt, and pepper. Stir to combine.
- Add the microgreens and stir again to coat. Let sit several minutes before serving.
- To serve, stand the matzo chips around the edge of the bowl in a decorative fashion. Serve extra chips along side, directing guests to crumple them over the salad like croutons.